Mysore Pak recipe
Prep Time
10min
Cook Time
30min
Total Time
40min

Mysore Pak is a delicious South Indian sweet made from gram flour (besan), ghee, sugar, and cardamom.

Ingredients

14 Servings
(1 serving = piece)
  • 1cup
    besan (gram flour)
  • 1cup
    ghee
  • 1cup
    sugar
  • 1/2cup
    water
  • 1/4tsp
    cardamom powder

How to make Mysore Pak

Prepare the Pan

  1. Grease a square or rectangular plate or tray with some ghee and set aside.

Roast the Besan

  1. Heat a non-stick pan on medium heat.

  2. Add the besan to the pan and dry roast it for 3-4 minutes, stirring continuously, until it turns aromatic and slightly golden. Be careful not to burn it. Set aside.

Make Sugar Syrup

  1. In another pan, add the sugar and water. Heat over medium flame, stirring occasionally, until the sugar dissolves completely.

  2. Once the sugar dissolves, let the syrup come to a single thread consistency. This means when you take a little syrup between your thumb and forefinger, it should form a thread when pulled apart.

Prepare the Mysore Pak Mixture

  1. Add the roasted besan to the sugar syrup and stir continuously to avoid lumps.

  2. Gradually add ghee, a spoonful at a time, while stirring continuously.

  3. Keep stirring, and you will see the mixture begin to thicken and leave the sides of the pan.

  4. Add cardamom powder and continue stirring until the ghee starts to separate and the mixture reaches a thick consistency.

Set the Mysore Pak

  1. Once the mixture has thickened and started to leave the sides of the pan, pour it into the greased plate or tray.

  2. Level the surface with a spatula or back of a spoon.

Cool and Cut

  1. Let the mixture cool for about 30 minutes to 1 hour. Once it has set and becomes firm, cut it into squares or pieces of your desired size.

Serve

  1. Enjoy your homemade Mysore Pak!

Tips & Tricks

  1. Make sure to roast the besan properly; this enhances the flavor and texture of the final dish.

  2. Use good-quality ghee for the best taste.

  3. If you want a firmer Mysore Pak, reduce the amount of ghee slightly, and for a softer one, you can increase the ghee a bit.

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Recipe by

Chef Ash

(@muslima123)

Love cooking new dishes Expert in hydrabadi and Arabi food cuisine